Braised short ribs and penne

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine or red cooking wine(what I used)
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Keep on low. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook stirring occasionally, about 8 to 10 minutes. With a slotted spoon take pasta from pot and add directly into sauce.Toss well. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.